The Journal
Your Guide to Modern & Mindful Living
In a world that moves too fast, this space invites you to slow down and savour life’s little moments. Explore mindful everyday recipes, inspiration for effortless entertaining, step behinds the scenes of the studio and browse a variety of exciting collaborations.
Lifestyle & Recipes
Feijoa Crumble Galette
How good is feijoa season? You can whip this recipe up with feijoas of any quality. Whether they're ripe for the picking or on their last legs and quite brown, any and all can be used. Don't waste them! A delicious dessert to serve up with some yoghurt or ice cream for friends and family. Serves 6 Time 1 hr 15 mins INGREDIENTS Pastry: 3/4 cup flour 50g butter 2 tbsp sour cream 1 egg 1/4 cup almond meal Filling: 10-12 medium sized feijoas Crumble topping: ½ cup flour ¼ cup brown sugar ¼ tsp baking powder ¼ tsp ground cinnamon ⅓ cup rolled oats ¼ cup olive oil INSTRUCTIONS Preheat the oven to 180°C. To make the pastry place the flour and butter in a bowl and combine with your fingertips until it resembles breadcrumbs. Add the sour cream and egg and mix together with a fork until combined (the mixture will be very wet). Slowly mix in almond meal to form a dough. If the dough is quite sticky still, add a little more almond meal to bring it together. Turn the dough onto a large sheet of baking paper dusted with flour and roll out into a circle. Half, scoop and slice the feijoas and place in a circle in the middle of the pastry. Use a fish slice to lift the edges up and fold over to form the galette. Combine crumble ingredients into a bowl and stir with a fork until the crumble forms. Spread the crumble over the top of the fruit mixture in the middle of the galette. Bake for 30-45 minutes until the pastry and crumble is golden and the fruit is cooked through.
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Berry Bircher
There is nothing quite like bircher to make you feel on top of life in the morning. A pre-prepared, wholesome breakfast that gets you started for the day. Makes 4 serves Ingredients 1 cups whole grain oats ¼ cup shredded coconut ¼ cup sunflower seeds ¼ cup pumpkin seeds 1 tbsp chia seeds ½ tsp cinnamon 1 ½ cups frozen berries 1 cup milk 1 cup plain yoghurt Topping ¼ cup slivered almonds Shredded coconut Extra berries Instructions In a mixing bowl, mix together all the dry ingredients and stir to combine. Add the frozen berries, then stir through the milk and yoghurt. Stir well. Cover and chill overnight in the fridge. This allows the oats to soften and milk to absorb into the oats. The next morning, give the bircher a stir and divide between four bowls/containers. Top with extra coconut and almonds Notes: To save time in the morning, divide the bircher into four airtight containers before you chill in the fridge overnight. Then come the morning, give it a stir and any extra toppings before you hit the road.
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Teriyaki Tofu + Soba Noodle
In need of a super quick lunch or dinner? This is your new go-to recipe. Quick, tasty and excellent for food prep to take to work for lunch, or an easy dinner for when you get home late. Choose greens that you enjoy (and can tolerate) and don’t be afraid to use frozen vegetables. Serves 4 Time 20 mins Ingredients 400g tofu 200g soba noodles 2 tbsp teriyaki sauce 2 cups green vegetables, fresh or frozen (broccoli, beans, snow peas) To season: Black sesame seeds Chilli flakes Instructions Cook soba noodles according to the packet instructions Heat oil in a fry pan and add the tofu, crisping up on all sides Stir in 1tbsp teriyaki sauce then set aside Steam green veggies then stir through the remaining tbsp of teriyaki sauce. Portion up the noodles into 4 bowls (or food prep containers if you’re making this in advance) and top with the tofu, vegetables. Season with black sesame seeds and chilli flakes to your liking.
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Sticky Pork with Hokkien Noodles
If you're looking for a SUPER QUICK weeknight meal with flavour that packs a punch then this is it. You will have this on the table in no time and it can work all year round depending on what veggies you include. Serves 4 Time 30 mins Ingredients: 1 ½ tbsp peanut oil 2 tsp ginger, grated 2 garlic cloves, crushed 1 red chilli, deseeded and chopped 500g pork mince 3 tbsp brown sugar 2 tbsp fish sauce 2 limes or lemons, juice of 400g hokkien noodles 4 cups chopped stir fry vegetables (i.e. broccoli, beans, carrots, capsicum) Handful of roasted peanuts, chopped Instructions: Heat oil in a large fry pan over a high heat. Ginger, garlic and chilli and cook for 1-2 minutes. Add the pork mince and cook until white all over, breaking up any chunks. Add the sugar and fish sauce, leave it to cook for a moment, then stir. Leave it again until the pork starts to caramelise and stir again. Continue until the meat has started to colour. Add the hokkien noodles and stir until they are mixed in with the meat. Let cook for 2 minutes until noodles soften and take on flavour. Add the vegetables and use tongs to move them around to cook without breaking the noodles. Continue until the noodles and vegetables are cooked and the pork is caramelised. Top with roasted peanuts and enjoy! Recipe notes: You can also choose to make this with rice instead. If you’re using rice, omit the noodles during cooking and serve the rice and vegetables over rice.
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Behind The Scenes
Pottery & Prosecco - Tapas Bowl Edition
Our first Pottery & Prosecco Workshop of 2025 was the perfect blend of creativity, relaxation, and a little bubbly! With glasses of Prosecco in hand (or a non-alcoholic alternative), our guests settled in for an afternoon of mindful making at The Glasshouse at Fantail and Turtle.
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Collaborations
My Clay Table x Big Little Gift Box: Custom Ceramics for a Unique Gift
We’re excited to share our latest collaboration with Katie at Big Little Gift Box—designing a custom shallow bowl for one of her clients. Crafted from pebble clay and finished with a beautiful blue speckle glaze, this piece is both functional and stylish. Katie’s dedication to thoughtful gifting aligns perfectly with our approach to handmade ceramics. This custom bowl adds a personal and high-quality touch, making it a special addition to her carefully curated gifts. This project highlights the value of bespoke design in gifting—where every detail is considered to create something truly unique. We’re proud to work with Big Little Gift Box to bring meaningful, handcrafted pieces to more people.
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A Perfect Pairing: The Friendly Food Co and My Clay Table
We’re excited to share our collaboration with The Friendly Food Co on their new e-cookbook, The IBS Kitchen. Combining gut-friendly recipes with handmade ceramics, this partnership showcased how thoughtfully designed pieces can enhance food presentation. My Clay Table’s ceramics styled key dishes such as french toast, granola, tabbouleh, and pesto pasta, adding a simple yet elegant touch to each recipe. This collaboration proves that the right ceramics not only elevate the visual appeal of food but also create a polished, professional look that makes recipes even more enticing.
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My Clay Table x Big Little Gift Box Collaboration
We’re thrilled to announce our first collaboration with Big Little Gift Box, where we’ve created a custom soap dish for her new luxury gift boxes. Designed with simplicity and sustainability in mind, this speckled clay dish features a gloss white glaze, seamlessly blending practicality with timeless style. The soap dish is a perfect complement to the eco-conscious products Katie curates, encouraging the use of bar soap to reduce plastic. This partnership highlights how thoughtful design choices can elevate any gifting experience, making it both beautiful and meaningful.
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